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Cranberry-Cheese Bites
Cranberry-Cheese Bites
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Prep Time:
30 minutes
Total Time:
1 hour 20 minutes
Wow your guests with this simple and elegant appetizer of mini phyllo cups topped with toasted pecans and fresh rosemary.
Ingredients:
  • 1 cup fresh or frozen (thawed) cranberries
  • 1 jar (10.5 oz) red pepper jelly
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon chopped fresh rosemary leaves
  • 30 pecan halves (about 1/2 cup)
  • 2 packages (2.1 oz each) frozen mini phyllo shells, thawed
  • 1 package (8 oz) Camembert cheese, cut into 1/2-inch cubes
  • Additional fresh rosemary leaves, if desired
Instructions:
  • In a large saucepan, bring cranberries, jelly, sugar, water, and pepper flakes to a boil over medium-high heat, stirring frequently. Lower the heat and simmer for 10 to 15 minutes until the cranberry skins start to split and the mixture thickens. Take off the heat and mix in the chopped rosemary. Allow it to cool entirely for about 45 minutes.
  • Preheat the oven to 350°F. Spread the pecans in a shallow ungreased pan. Bake them uncovered for 6 to 10 minutes, stirring occasionally, until they turn light brown.
  • Preheat oven to 375°F. Grease a cookie sheet with cooking spray. Arrange phyllo shells on the sheet and place a cheese cube in each shell. Bake for 5 minutes or until cheese is melted. Finish by topping each with 1/2 teaspoon of cranberry mixture, 1 toasted pecan half, and 1 rosemary leaf. Serve right away.

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